Sunken Rhubarb Cake
2 stems of rhubarb, 150 g flour,
125 g butter, 100 g starch,
2 egg yolks, 1/2 bag baking powder,
1/2 cup milk, 100 g grounded almonds,
150 g sugar
Cut the rhubarb into 1 cm pieces and put them in a bowl with water and a little sugar. Set aside. Gently mix the egg yolks and the sugar. Add the melted butter and stir. Mix flour, starch and baking poweder and add all through a sieve into the bowl with egg, sugar and butter. Stir. Add milk and grounded almonds and stir.
Take a springform pan and cover the ground with baking paper. Put in the dough and place half-moon shaped rhubarb pieces on it. Bake for 50 minutes with 175°C.
I like the look of the moon-shaped rhubarb pieces sunken into the cake. If you want to you can decorate the cake with powder sugar.
I made the pie to welcome home the great thinker from his 10 day bike tour with his buddies. The tour was exhausting and he was starved.
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